I wasn’t a huge fan of fish before I was vegan, but I could have gone for a few fish tacos here and there. A tender, crispy, & chewy fish usually paired with a light citrusy slaw, or in my case a creamy corn salsa.
You might be wondering what I used to substitute the fish in this recipe…believe it or not it is tofu! You’ll just have to keep reading to find out how this magic happened.
A crispy battered & baked tofu topped with an ultra creamy corn salsa w/ zucchini dressing. Sprinkled with a bit of fresh parsley & green onions. Finished with more dressing and a squeeze of lime. It is truly the perfect summer meal!
The fishy quality of the tofu is obtained through blending nori sheets into a rough powder. It is then mixed into the panko breadcrumbs. Tofu is first dunked into a wet batter, then tossed in the breadcrumb mixture. It is baked until golden brown and is ultra crispy.
Since it is corn season then, of course, I had to make a corn salsa to top on the crispy tofu. …
